Description
This Lemon Chicken recipe is crispy, juicy, and packed with fresh lemon flavor! Coated in a delicious Parmesan crust and topped with a rich garlic lemon butter sauce, this easy 30-minute dinner is perfect for busy weeknights or special family meals.
Ingredients
For the Parmesan-Crusted Chicken:
- 1½ lb chicken breasts (2 large), patted dry
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, chopped (optional)
- ½ lemon, sliced for garnish (optional)
For the Egg Mixture:
- 2 large eggs
- 1 garlic clove, minced
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Parmesan Breading:
- 1 cup grated Parmesan cheese
- 3 tablespoons all-purpose flour
For the Lemon Butter Sauce:
- 8 tablespoons unsalted butter
- 2 garlic cloves, minced
- ¼ cup fresh lemon juice
- ¼ cup chicken broth
- ¼ teaspoon ground black pepper
Instructions
- Cut the chicken breasts in half lengthwise to create thinner pieces.
- Place the chicken between two sheets of plastic wrap and gently pound with a meat mallet until evenly thick.
- In a shallow bowl, whisk together the eggs, minced garlic, Italian seasoning, salt, and black pepper.
- In another bowl, combine the grated Parmesan cheese and all-purpose flour.
- Dip each chicken piece into the egg mixture, allowing the excess to drip off.
- Coat the chicken thoroughly in the Parmesan mixture, pressing gently so the coating sticks.
- Heat olive oil in a large nonstick skillet over medium heat.
- Add the coated chicken pieces and cook for 4–5 minutes per side until golden, crispy, and cooked through to an internal temperature of 165°F (74°C).
- Meanwhile, melt the butter in a separate saucepan over medium-low heat.
- Add the minced garlic and cook until fragrant.
- Stir in the chicken broth, fresh lemon juice, and black pepper.
- Let the sauce simmer gently for about 2 minutes.
- Pour the lemon butter sauce over the cooked chicken, turning the pieces to coat them evenly.
- Garnish with fresh parsley and lemon slices if desired.
- Serve warm with your favorite side dishes.
Notes
- Serve with pasta: Pair the chicken with buttered noodles, spaghetti, or creamy fettuccine.
- Add vegetables: Roasted broccoli, green beans, asparagus, or carrots make excellent sides.
- Serve with potatoes: Mashed potatoes, roasted potatoes, or crispy fries complement the lemon butter sauce.
- Add fresh garnish: Sprinkle chopped parsley and fresh lemon zest over the chicken before serving.
- Refrigeration: Store leftover chicken in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: Freeze cooked chicken in a freezer-safe container for up to 2 months for best quality. Store the sauce separately if possible.
- Reheating: Warm gently in a skillet over low heat with a splash of chicken broth to refresh the sauce.
- Keep the coating crispy: Reheat the chicken in an oven or air fryer rather than a microwave when possible.
- Make ahead: Prepare the egg and Parmesan mixtures in advance. Coat and cook the chicken just before serving for the best texture.
- Food safety: Refrigerate leftovers within 2 hours and reheat to 165°F (74°C).